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Jul 14, 2012

Tadka Dhal/Dal Fry

A simple everyday lentil dish that comes from the Punjab, north of India. Tadka is a generic term which refers to adding the spices to the hot oil or Ghee and then adding this Tadka into your dish. Tadka dahl is, low calorie dish and packed with energy.

Moong dhal (split yellow lentils) -                  1/2 cup
Masoor dal (split red lentils)                          - 1 cup
Turmeric                                                     ¼ tsp.
Green chilies           –                                  5 no.
Grated ginger                                              1 tbsp.
Water -                                                       2 cups
Salt                                                           to taste
Lemon juice                                                 1 tbsp.
Ghee                                                           1 tbsp.
For the tempering:
Butter or Ghee –                                           1 tsp..
Curry leaves –                                               1 stem
Cumin seed -                                                1 tsp.
Chopped tomato –                                         2 tbsp.
Hing -                                                          a pinch

For the garnish
Chopped coriander –                                      1 tbsp
Ghee      /butter                                            1 tsp.


  • Wash the both dals . Heat ghee in a pan and fry the dals for 2 minutes. Add chilies, ginger, turmeric powder and water to the dhal. Cook it in the pressure cooker till the dals are tender.
  • Remove the chilies and discard it. Smash the dal well.  Keep aside.
  • Take a pan, add ghee. Add the cumin seed, curry leaves and   hing. Once they start crackling add the tomatoes and sauté for 3 minutes.
  • Add the dals, salt to the tempering mix well and bring to boil. Let it simmer for 5 more minutes on slow heat.
  • Serve hot, garnished with the chopped coriander and ghee or butter.

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